Wednesday, March 4, 2009

Creamy Chicken Casserole

This one is an old favorite in my family and I believe my mom got this recipe from a friend of her's from church a loooooong time ago. It makes a lot and the leftovers taste even better in my opinion!

I'm making this tomorrow and should have a picture up for you soon.

Creamy Chicken Casserole

1/2 c. wild rice
1/2 c. brown rice
1/2 c. chopped onion
1/4 c. butter
1/4 c. flour
1 4oz. can of mushrooms
1 1/2 c. half and half
3 c. diced cooked chicken
1 1/4 c. chicken broth
2 tbsp. parsley
1 1/2 tsp. salt
1/2 c. slivered almonds

Prepare and cook rice. Cook onion in butter until tender. Remove from heat and stir in flour. Drain mushrooms, reserving the liquid. Add enough chicken broth to liquid to measure 1 1/2 cups. Gradually stir into flour mixture. Add half and half, cook and stir until thick. Add rice, chicken, mushrooms and seasonings. Place in 2 qt. casserole dish and sprinkle with almonds.

Bake at 350 degrees for 30 minutes.